• Pre-heat oven to 190ºc.

• In a small bowl, beat together the egg and icing sugar until combined.

• Put flour, cocoa & salt into food processor & pulse to combine.

• Scatter cold cubes of butter evenly over flour, cocoa & salt.

• Then add the icing sugar & egg mixture along with the hot sauce to the food processor.

• Pulse to combine but NOT coming together into a ball.

• Tip mixture on to a lightly floured surface & gently knead together until smooth.

• Flatten into a disc, wrap in greaseproof paper & chill for 30 minutes. This is the delicious choc pastry.

• On a well-floured surface, roll out the pastry. A little bigger than the base of a 22cm - 23cm tart tin.

• Slide the base of the tin under the pastry to help you lift it into the tin.

• Gently press pastry up the sides of the tin to line the walls, then trim with a small knife.

• Save any overhangs to patch up any cracks after blind-baking.

• Prick the base all over with a fork, then place in freezer for 20 minutes.

• Line the pastry with tin-foil and fill with baking beans (you can use any dried pulse or bean for blind-baking. It just adds weight to the dough so the pastry base doesn't rise) & bake for 15 minutes.

• Remove the beans and foil and bake for a further 10 minutes.

• Then, remove from oven and patch up any cracks that have formed with left-over pastry.

• Reduce oven temp to 150ºc.

• Place chocolate, malt, butter & cream into a heatproof bowl over saucepan of simmering hot water.

• Stir occasionally, until smooth and melted. Remove from heat and set aside.

• Whisk eggs, yolk & sugar with a hand beater or electric hand-whisk until light & fluffy.

• Fold this light, fluffy egg mixture through the melty-choc mixture until combined.

• Pour mixture into pastry case and bake for 35 minutes, until just set.

• Allow to cool. Sprinkle crushed dark-choc Maltesers & some chilli flakes over the top and serve with vanilla ice-cream.

• DROOL!